The umami sensation contributes to beef flavor and acceptability. Inosine 5’- monophosphate (IMP) was the most abundant nucleotide in meat known to impart umami taste which thus far had been overlooked in meat flavor studies. The objectives of this study were to determine the umami taste threshold of inosine 5'-monophosphate (IMP), the effects of spiking IMP on the sensory descriptive attributes of various USDA graded beef strip steaks, and to differentiate beef by IMP content using electrochemistry. USDA Prime, Choice, and Select steaks were spiked with 0.3 and 0.6 mM IMP and analyzed chemically and organoleptically. Liquid chromatography-mass spectrometry and descriptive sensory analysis showed no changes in IMP content and the perceived sensory attributes of steaks. The electrochemical approach successfully differentiated IMP concentrations in aqueous solutions when present at 0.5 mM or above and was able to recognize the presence of nucleotides in the meat extract.

This study examined the effects of wet aging on water-soluble flavor compounds, descriptive flavor, consumer acceptability, and willingness-to-pay of beef strip steaks. Twenty USDA Select boneless beef loins (NAMP #180) were dorsally divided into four equal portions, which were randomized to receive either 0, 7, 14, or 21 d of wet aging. Short-chained peptide concentration increased from 4.11 mg/g on d 0 to 5.12 mg/g on d 7 (P = 0.011) and subsequently increased to 7.14 mg/g on d 21 (P < 0.001). Cooked beef contained 1.85 mg/g less short-chained peptides than raw beef (P < 0.001). Wet aging for 21 d increased the concentrations of amino acids, which are precursors for the Maillard reaction, including methionine, threonine, cystine, serine, tryptophan, and phenylalanine (P < 0.001). Wet aging decreased the nucleotide concentrations (P ≤ 0.003) and increased hypoxanthine concentration, a compound that imparts bitter flavor (P < 0.001). Flavor intensity of steaks was greater on d 14 than on d 21 (P = 0.009). Steaks that were not aged (d 0) had a more intense umami taste than those aged for 7 and 21 d (P ≤ 0.042); whereas d 7 steaks had less off-flavor, described as metallic, oxidized, and cardboard, than steaks from other aging treatments (P ≤ 0.038). Demand analysis indicated that 14-d steaks would be sold at 5.2, 5.2, and 6.7 units (0.454kg/unit) less (P < 0.001) than steaks aged for 0, 7, and 21 d if holding price constant at $14/0.454kg. Wet aging alters the content of water-soluble flavor compounds in beef, which contributes to flavor development during cooking. Wet aging for 21 d decreased umami taste and flavor intensity. However, amino acid concentrations increased during aging, which contributes to meaty and browning flavors that may be more prevalent in other direct heating methods such as grilling. In addition, results indicated that wet aging for 14 d was not sufficient to provide the flavor and tenderness improvements that were apparent after 21 d of aging since aging beef for 14 d decreased consumer acceptance and demand.